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Cheesy Hashbrowns
Submitted by Edie McPherson, Retired Columbus Messenger Proofreader
When I brought these hashbrowns to the Messenger potlucks, they always were a big hit.
CHEESY HASHBROWNS
2 lbs. frozen hash browns, thawed
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1 cup chopped onion, sauteed
1 can cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
1 1/2 cups cornflake crumbs
1/4 cup butter
Mix all ingredients except cornflakes and butter. Spread in 13x9 greased casserole. Add topping (cornflakes and melted butter). Bake at 350 degrees for 45 to 60 minutes. Can be cooked ahead and reheated in the microwave on medium for six minutes then on high for seven minutes. Serves 12.
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